If you’re craving something spicy, hearty, and deeply satisfying, this Keema Curry (Ground Mutton Curry | Kheema Masala) is just what you need. It’s an easy one-pan meal made with ground mutton (lamb), simmered in a rich tomato and yogurt masala, and infused with traditional Indian spices.
This dish reminds me of the roadside dhaba keema I grew up eating — rustic, flavorful, and full of warmth. Whether you serve it with tandoori naan, basmati rice, or paratha, this keema curry is always a hit at family dinners.
And the best part? You can turn leftovers into keema samosas, keema naan, or even a spicy keema fry the next day — every version tastes better than the last!
If you’re craving an authentic Indian or Pakistani-style Keema Curry, made with mutton, lamb, or beef, this recipe is just for you! The curry is slow-cooked to perfection, allowing the spices to blend beautifully into a thick, flavorful gravy. It’s a family-favorite dish that pairs wonderfully with Roghni naan, paratha, or steamed rice. Follow the step-by-step recipe and video below to bring this traditional comfort food to life right in your kitchen.
Watch Recipe of Keema Curry
You can find the detailed recipe at the end of this post.
Jump to:
- What is Keema Curry
- How to Choose the Ground Meat
- Is it Kheema Masala?
- Why You'll Love This Recipe?
- Ingredients You'll Need
- How to Make Keema Curry (Step-by-Step)
- Kheema Masala Tips & Suggestions
- Flavor Variations of Keema Curry
- What To Serve With Kheema Masala?
- How to Store, Freeze and Reheat Leftover Curry
- How To Use Leftover Keema?
- FAQS
- More Recipes with Keema
- Keema Curry - One-Pan Mutton Kheema Masala Recipe
Looking for Indian-style dinner recipes with keema (ground mutton)? Check out, Keema Fry, Lahori Keema Naan, Burns road special fry kabab and, Seekh Kabab. You will surely love these recipes to add value to your dinner table.
What is Keema Curry
Keema Curry, also known as Kheema Masala or Ground Beef Curry, is a classic South Asian dish loved for its rich, spicy flavor and simplicity. The word “keema” means minced meat — usually beef, mutton, or lamb — cooked with onions, tomatoes, yogurt, and a blend of aromatic Indian spices.
This curry has deep roots in Mughlai and North Indian cuisine, but it’s equally popular in Pakistan and Bangladesh, where every household has its own special version. From thick and masaledar roadside dhaba-style keema to lighter homemade versions, each has its charm.
What makes Keema Curry truly special is its versatility — it’s delicious on its own, but also forms the base for so many favorites like Keema Naan, Keema Samosa, Aloo Keema, or even a quick Keema Pav for a weekend breakfast.
Pair it with steamed rice, naan, or chapati, and you’ve got a comforting, flavorful meal that feels like home.
How to Choose the Ground Meat
The secret to a flavorful keema curry starts with choosing the right ground meat. For the best texture and taste, use freshly ground meat rather than pre-packaged mince. You can use mutton, lamb, or beef — each brings a unique richness to the dish.
If you prefer a softer, juicier keema, go for meat with a little fat content (around 15–20%), as it keeps the curry moist and flavorful. Lean meat works too, but you may need to add a splash of oil or yogurt to maintain that luscious texture. Always ensure the mince is finely ground for an even masala coating and smooth, velvety gravy.
Each type of meat brings its own distinct flavor to keema curry. Here is a short comparison:
- Mutton keema is bold, rich, and deeply spiced — ideal for traditional Pakistani and North Indian curries.
- Lamb keema is slightly milder with a tender texture and pairs beautifully with yogurt-based gravies.
- Beef keema, on the other hand, has a hearty, robust taste that absorbs spices exceptionally well, making it perfect for dhaba-style masala keema. Whichever you choose, slow cooking and good seasoning will always bring out the best flavor.
Is it Kheema Masala?
Yes, it's kheema masala! cooking keema curry is simple and easy. It's a one-pan dinner recipe that you can quickly make within 30 minutes It's my quick dinner on weekdays as my family loves it and always enjoys the taste. I always make some variations so it gives them new flavor while eating. My whole family and some of my Pakistani and Indian friends love to have traditional style keema curry or kheema masala and this is the recipe that I make for them.
Why You'll Love This Recipe?
- One-Pan Perfection - Everything cooks in a single pan — from sautéing the spices to simmering the keema. Easy to make and even easier to clean up!
- Masaledar & Flavor-Packed - Loaded with bold Indian spices, tomatoes, and yogurt — this keema masala is full of that rich dhaba-style taste everyone craves.
- Quick and Family-Friendly - Ready in under 40 minutes, it’s perfect for weeknight dinners or family get-togethers. Even picky eaters love it with naan or paratha.
- Customizable with Any Meat - Traditionally made with mutton or lamb, but works beautifully with beef, chicken, or even turkey mince. Each version brings its own flavor twist!
- Freezer-Friendly Meal - Make a big batch, store it, and enjoy the leftovers later. The flavors actually deepen and taste even better the next day.
- Perfect with Anything - Serve it with naan, rice, paratha, or roti — or spoon it over pasta or baked potatoes for a fusion touch.
- Homemade Goodness, No Preservatives - Pure, fresh ingredients and no store-bought sauces — just real, homemade comfort food at its best.
Ingredients You'll Need
🧅 Onion - Use one medium onion, finely chopped. Rinse it after chopping to mellow out the strong raw onion aroma — this small step makes the curry more balanced and aromatic.
🧄 Ginger & Garlic - Crush 3 garlic cloves and a 2-inch piece of fresh ginger to make a smooth paste. This forms the flavorful base of your keema curry and enhances its aroma.
🍖 Ground Mutton (Lamb or Beef) - Use freshly minced lamb, mutton, or beef, depending on your preference. Finely ground meat works best for that soft, masaledar texture — you can grind it at home or ask your butcher to do it.
🌶️ Spices - A classic Indian mix of salt, red chili powder, turmeric, coriander, garam masala, and black pepper brings warmth and depth to every bite. Adjust the heat level to your taste. Substitute is red curry powder.
🥣 Yogurt - Add about 1 tablespoon of thick yogurt to create a creamy curry base that balances the spices and gives a silky texture.
🍅 Tomatoes - Use a mix of fresh chopped tomatoes and a little tomato paste for a rich, tangy flavor. This combo gives your curry its perfect red color and savory taste.
🌿 Garam Masala & Black Pepper - A final sprinkle of homemade garam masala and freshly ground black pepper just before serving enhances the aroma and gives that authentic dhaba-style touch.
🌿 Cilantro (Green Coriander) - Freshly chopped cilantro is used for garnish. It adds color, freshness, and the perfect finishing note to your keema curry.
How to Make Keema Curry (Step-by-Step)
Making Keema Curry is simple and incredibly rewarding — it fills your kitchen with a rich, spiced aroma that’s pure comfort. Here’s how to do it step-by-step:
1. Sauté the Base
Heat oil in a deep pan over medium heat. Add the chopped onions and sauté until they turn light golden brown. This step builds the flavor foundation for the curry.
2. Add Ginger and Garlic
Add the ginger-garlic paste and stir for a few seconds until fragrant. It should blend well with the onions without burning.
3. Cook the Ground Meat
Now add the mutton (or beef) mince and cook on high heat. Stir continuously until the meat changes color and separates — this helps it cook evenly and prevents clumping.
4. Season and Build Flavor
Sprinkle in the salt, red chili powder, turmeric, and coriander powder. Mix well so the spices coat the meat evenly and lose their raw aroma.
5. Add Yogurt and Tomatoes
Add yogurt, chopped tomatoes (without skin), and tomato paste. Stir well until everything combines into a smooth, rich mixture. Continue cooking for about 5 minutes to let the flavors develop and the curry thicken.
6. Add Water and Simmer
Sprinkle garam masala and black pepper, then pour in a little water to create your desired curry consistency. Mix well, cover the pan, and let it simmer on low-medium heat for 20–25 minutes until the oil separates from the masala and the meat is tender.
7. Garnish and Serve
Once done, garnish generously with fresh green coriander (cilantro) and serve hot with naan, roti, or steamed basmati rice.
Kheema Masala Tips & Suggestions
- Use fresh ground meat: Always go for freshly minced mutton, lamb, or beef. The texture and flavor of the curry depend heavily on the freshness of the meat.
- Don’t skip browning the onions: Take your time sautéing onions on medium heat until it changes the color. Don't make the brown onions — this gives your curry its deep, rich flavor.
- Cook the mince properly: Sear the meat well on high heat before adding any liquids. This step helps to enhance the natural flavor of the meat and prevent a boiled taste.
- Yogurt makes it creamy: Whisk the yogurt before adding to the pan, and keep stirring to avoid curdling. It adds a smooth, silky texture to the curry.
- Simmer for depth: Slow cooking for at least 20–25 minutes allows all the spices to blend beautifully and the oil to separate — a sign your curry is perfectly cooked.
- Balance the heat: Adjust chili powder to your liking — you can make it mild or spicy depending on your preference.
- Enhance with garam masala at the end: Add garam masala just before turning off the flame to lock in its aroma and flavor.
- Rest before serving: Let the curry sit for 10–15 minutes before serving — this allows the flavors to settle and taste even better.
Flavor Variations of Keema Curry
Once you master this classic keema curry base, it’s easy to get creative! Here are a few delicious ways to switch things up depending on your mood or what’s in your kitchen:
- 🥔 Aloo Matar Keema (Potato and Peas Curry) - A comforting homestyle twist — add diced potatoes and green peas along with the mince. The potatoes soak up the curry’s rich flavors, and the peas add a subtle sweetness that balances the spice.
- 🍅 Keema Masala with Boiled Eggs - Hard-boiled eggs simmered in the spicy keema sauce make an extra hearty and protein-packed version — perfect with naan or paratha.
- 🌿 Palak Keema (Spinach Mince Curry) - Fold in a handful of chopped spinach during the last few minutes of cooking for a wholesome, iron-rich curry with earthy tones and vibrant color.
- 🌽 Keema with Mixed Vegetables - Toss in chopped carrots, bell peppers, or corn for a colorful and kid-friendly version. It’s a great way to sneak in extra veggies without compromising flavor.
- 🍛 Keema Pulao or Biryani - Turn your keema into a one-pot meal by adding pre-soaked rice and water to the curry base. Let it simmer into a flavorful, aromatic keema pulao.
What To Serve With Kheema Masala?
Keema curry pairs beautifully with a variety of sides, making it a versatile dish for any meal. Whether you’re planning a cozy family dinner or a weekend get-together, here are some perfect pairings:
Naan or Paratha - Soft, buttery naan or flaky paratha is the ultimate match for scooping up every bit of that flavorful kheema masala. You can also try garlic naan or tandoori roti for a restaurant-style touch.
Steamed Basmati Rice - A bowl of fluffy basmati rice soaks up the rich, spiced gravy — simple, comforting, and absolutely delicious. I love pairing with biryani rice.
Garlic Rice or Pulao - For a more aromatic option, serve keema curry with garlic butter rice or vegetable pulao. The subtle flavors balance the bold masala perfectly.
Raita or Yogurt Salad - Cool, refreshing raita helps mellow the spices and adds a creamy contrast to the curry. Try cucumber raita, mint raita, or boondi raita.
Fresh Salad or Pickles - A plate of fresh vegetable salad (tomato, onion, cucumber, and carrot tossed in yogurt dressing) or tangy mango pickle on the side adds crunch and brightness to the meal.
Lemon Wedges - A squeeze of fresh lemon juice just before serving enhances the flavor and gives a fresh zing to the curry.Or, you can try orange peel tea.
How to Store, Freeze and Reheat Leftover Curry
Store: Let the keema curry cool completely before storing. Transfer it to an airtight glass or plastic container and refrigerate for up to 3–4 days. The flavors actually deepen as it sits, making it even tastier the next day!
Freeze: Keema curry freezes beautifully. Portion it into freezer-safe bags or containers (about 1–2 servings each) and freeze for up to 2 months. To avoid freezer burn, make sure all air is squeezed out of the bag before sealing.
Reheat: For the best results, thaw frozen keema in the refrigerator overnight. Reheat in a pan on low to medium heat, adding a few tablespoons of water or a drizzle of oil to loosen the gravy. Stir occasionally until heated through. You can also reheat in the microwave using a covered, microwave-safe dish — just mix halfway to ensure even heating.
[Tip]: When reheating, sprinkle a little fresh garam masala or chopped coriander at the end — it instantly revives the aroma and makes it taste freshly cooked!
How To Use Leftover Keema?
Leftover keema is incredibly versatile — don’t let a single spoon go to waste! Here are a few delicious ways to reinvent it:
- Keema Naan or Paratha: Stuff the keema between layers of dough to make crispy, flavorful parathas — perfect for breakfast or brunch. Here is the recipe of keema naan.
- Keema Samosa or Puff Pastry: Use the mince as a filling for samosas, puff pastries, or rolls for a quick evening snack.
- Keema Pasta or Spaghetti: Mix your leftover keema with boiled pasta, add a little tomato sauce, and enjoy a fusion twist!
- Keema Sandwich or Toast: Spread warm keema on toasted bread, top with cheese, and grill for a hearty snack.
- Keema Fried Rice: Stir leftover keema with rice, soy sauce, and veggies for an instant keema fried rice meal.
- Keema Quesadilla or Wrap: Fill tortillas with keema and cheese for a desi-style wrap or quesadilla.
[Tip]: Always reheat the keema thoroughly before using it in any of these dishes, and add a splash of water or oil to freshen up the texture.
FAQS
Keema curry (or kheema masala) is made from minced meat — typically beef, mutton, or lamb — cooked with onions, tomatoes, yogurt, and a blend of traditional Indian spices like turmeric, coriander, and garam masala.
Yes! Chicken keema is a lighter alternative and cooks faster. It’s ideal if you prefer a lower-fat curry with a subtle, mild flavor. Just keep an eye on the cooking time, as chicken mince can dry out more quickly.
Properly stored in an airtight container, keema curry lasts 3 to 4 days in the refrigerator. Always reheat thoroughly before serving.
Absolutely! Keema curry freezes very well. Store in freezer-safe containers or bags for up to 2 months. Thaw in the refrigerator overnight and reheat gently on low heat before serving.
Keema curry pairs beautifully with naan, paratha, roti, jeera rice, or plain basmati rice. For sides, you can serve it with salad, raita, or pickled onions.
Yes, simply reduce the red chili powder and garam masala. You can balance the flavor with a spoonful of yogurt or cream for a milder version that’s still rich and flavorful.
Ground mutton or lamb gives an authentic, rich flavor, while beef keema provides a heartier taste. For a lighter option, chicken keema works perfectly too. Choose fresh, evenly ground mince for the best texture.
A single serving of Keema Curry (Ground Beef Curry) contains approximately 310–350 calories per serving.
This can vary slightly depending on the type of meat and amount of oil or yogurt used:
With ground beef (80/20): ~350 kcal
With ground lamb or mutton: ~370 kcal
With lean ground chicken or turkey: ~280 kcal
For a lighter version, use lean ground meat and reduce the oil by half — it still tastes rich and flavorful thanks to the spices and slow cooking!
More Recipes with Keema
Keema Kabab | Seekh Kabab | Fry Kabab | Chapli Kabab
Hinz Suggestions to Reader: If you ask me, keema curry always tastes even better the next day — the spices settle in, the flavors deepen, and the aroma becomes irresistible. Whenever I make it for dinner, I always save a little bowl for the next day’s lunch.
You can also double the batch and freeze half — it’s a lifesaver on busy days when you want something comforting, flavorful, and ready in minutes.
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Keema Curry - One-Pan Mutton Kheema Masala Recipe
Ingredients
- 1 tablespoon Oil
- ½ cup Onion chopped
- 1 teaspoon Ginger Garlic Paste
- 100 gms Mutton Keema Ground meat of mutton/lamb, substitute: Beef keema
- ½ teaspoon Salt
- 1 teaspoon Red Chili Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala Powder
- ½ teaspoon Black Pepper Powder
- 1 teaspoon Tomato Paste
- 1 cup Tomato Chopped
- Cilantro / Fresh Coriander for Garnish
Instructions
Sauté the Base
- Heat oil in a deep pan over medium heat.
- Add the chopped onions and sauté until they turn light golden brown.
- This step builds the flavor foundation for the curry.
Add Ginger and Garlic
- Add the ginger-garlic paste and stir for a few seconds until fragrant.
- It should blend well with the onions without burning.
Cook the Ground Meat
- Now add the mutton (or beef) mince and cook on high heat. Stir continuously until the meat changes color and separates — this helps it cook evenly and prevents clumping.
Season and Build Flavor
- Sprinkle in the salt, red chili powder, turmeric, and coriander powder.
- Mix well so the spices coat the meat evenly and lose their raw aroma.
Add Yogurt and Tomatoes
- Add yogurt, chopped tomatoes (without skin), and tomato paste.
- Stir well until everything combines into a smooth, rich mixture.
- Continue cooking for about 5 minutes to let the flavors develop and the curry thicken.
Add Water and Simmer
- Sprinkle garam masala and black pepper, then pour in a little water to create your desired curry consistency.
- Mix well, cover the pan, and let it simmer on low-medium heat for 20–25 minutes until the oil separates from the masala and the meat is tender.
Garnish and Serve
- Once done, garnish generously with fresh green coriander (cilantro) and serve hot with naan, roti, or steamed basmati rice.
Video
Notes
- Use fresh ground meat: Always go for freshly minced mutton, lamb, or beef. The texture and flavor of the curry depend heavily on the freshness of the meat.
- Don’t skip browning the onions: Take your time sautéing onions on medium heat until it changes the color. Don't make the brown onions — this gives your curry its deep, rich flavor.
- Cook the mince properly: Sear the meat well on high heat before adding any liquids. This step helps to enhance the natural flavor of the meat and prevent a boiled taste.
- Yogurt makes it creamy: Whisk the yogurt before adding to the pan, and keep stirring to avoid curdling. It adds a smooth, silky texture to the curry.
- Simmer for depth: Slow cooking for at least 20–25 minutes allows all the spices to blend beautifully and the oil to separate — a sign your curry is perfectly cooked.
- Balance the heat: Adjust chili powder to your liking — you can make it mild or spicy depending on your preference.
- Enhance with garam masala at the end: Add garam masala just before turning off the flame to lock in its aroma and flavor.
- Rest before serving: Let the curry sit for 10–15 minutes before serving — this allows the flavors to settle and taste even better.
Ayesha
Simple and easy recipe to make Keema Curry..